Vegetable Dumplings
Delightful Asian Vegetable Dumplings, also known as Potstickers, filled with savory ingredients and served either pan-fried or steamed.
Ingredients
Filling Ingredients
- 2 cups green cabbage (finely chopped into 2mm pieces) Finely chop for better texture.
- ½ tsp cooking/kosher salt
- 40 g dried shiitake mushrooms (approximately 8 medium size) Soak in warm water until soft.
- ¾ cup firm tofu (finely diced into 3-4mm / 1/8" cubes)
- ½ tsp garlic (finely grated)
- 1 tsp ginger (finely grated)
- 2 tbsp green onion (finely sliced then minced)
- 2 tbsp finely grated floury potato (including juices, for binding)
- 1 ½ tsp toasted sesame oil
- 1 tsp light soy sauce (or all-purpose, not dark soy)
- ¼ tsp sugar (any)
- ¼ tsp cooking/kosher salt
- 2 pinches white pepper (sub black)
Dumpling Assembly
- 30 - 35 pieces round dumpling wrappers (gow gee) Use as needed.
- 2 - 3 tbsp canola oil For frying dumplings.
- ¼ cup water per cooking batch For steaming.
Instructions
Preparation of Filling
- Soak dried shiitake mushrooms in warm water until soft, then drain and chop finely.
- In a bowl, mix together the chopped cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, salt, and pepper until well combined.
Wrapping Dumplings
- Take a dumpling wrapper and place a teaspoon of filling in the center.
- Moisten the edge with water, fold it in half, and pinch the sides to seal.
Cooking
- Heat canola oil in a pan. Place dumplings in the pan and fry until the bottom is golden brown.
- Add water to the pan, cover, and steam until cooked through.
Steaming Option
- For steaming, place dumplings in a steamer basket lined with parchment paper and steam for about 10 minutes.
Notes
Serve hot with soy sauce or dipping sauce. Garnish with chopped green onions or sesame seeds for extra flavor. Store leftovers in an airtight container for up to 3 days, or freeze uncooked dumplings.